The Best Muesli I’ve Ever Had

I have never liked muesli—I don’t like the texture or the flavor—but this version, which they serve at the Buchinger Wilhelmi clinic, is delicious. If you’re on the fasting program, you get to try this when you’re done with the fasting (liquid only) phase, and it’s usually the day before you’re leaving. It’s so good (and filled with antioxidants and healthy fats) that I literally have said I’d rather stay an extra day just so we can have it one more time. However, I have convinced my husband to make it once we’re back home. It does take work to put it all together, but the end result is worth it. —Yolanda

INGREDIENTS (for 1 portion)

• 1 tablespoon of low-fat quark (Alt: yogurt or almond milk)
• 1 teaspoon of cold pressed linseed oil (alts: hempseed oil, walnut oil, pumpkin oil, camelina oil)
• 3 tablespoons of freshly squeezed orange juice (alts: lemon juice, apple juice, pear juice, buttermilk, or pureed berries)
• 1/3 banana  
• 1 tablespoon of grains – fresh, finely ground oats, millet, or buckwheat
• ½ an apple, coarsely grated
• 4 tablespoons of fresh, local, seasonal fruit – berries, grapes, melon, peaches, apricots or citrus
• 1 teaspoon of nuts and seeds ground, whole or roughly chopped – hazelnuts, cashews, walnuts, pine nuts, pumpkin seeds, sunflower seeds, sesame seeds, linseeds (must always be ground!). Soak in water beforehand if you have difficulty digesting.
• Natural herbs and spices (if desired) – vanilla, cinnamon, lemon or orange zest, mint, lemon balm, orange water, ginger 

Mix together the quark, oil, banana and juice until a smooth consistency is achieved. Stir in the remaining ingredients. The grated apple loosens up the mixture while giving substance with only 260 calories.

Energy and nutrient content per portion: ~258 kcal; 9 g fat; 34 g carbohydrates; 9 g protein

Substitutions: for dairy free muesli, you can replace the quark with 1 tbsp of almond butter, nut butter or tahini. For a gluten free option, substitute oats for sweet corn, rice, millet, quinoa, amaranth, or buckwheat. Buckwheat is particularly suitable for muesli (soaked for approx. 1 hour in advance), as is millet or quinoa (coarsely ground and soaked overnight).